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Country style ribs & brined bakers/first cook with Rockwood

BudgeezerBudgeezer Posts: 577
I saw someone recently making country style ribs so I had to give it a try. Rubbed then rested for 6 hours, smoked @ 350 for 70 minutes. Turned out great.
We have also been brining our bakers for a couple of hours the coating with garlic powder and kosher salt. They turn out crazy fluffy.
Last night was the first cook with Rockwood lump, so far I very impressed.
Edina, MN

Comments

  • nice smoke ring what kind of wood did you use ?
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
  • BudgeezerBudgeezer Posts: 577
    @charlesmaneri since it was the first cook with the Rockwood we opted not to use any additional wood so we could get a base line of the lump.  
    Edina, MN

  • okay I understand 
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
  • Photo EggPhoto Egg Posts: 5,115
    nice smoke ring what kind of wood did you use ?
    Not a smoke ring, just color difference in muscle groups in meat.
    Thank you,
    Darian

    Galveston Texas
  • SmokeyPittSmokeyPitt Posts: 8,734
    Looks great.  What do you brine the bakers in? Just salt water?


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • BudgeezerBudgeezer Posts: 577
    Looks great.  What do you brine the bakers in? Just salt water?


    We used a 1 to 8 ratio for brine.  1 part salt, 8 parts water brine for 2-6 hours.  Do not puncture the potato with a fork or knife.  The turn out incredible fluffy.
    Edina, MN

  • johnmitchelljohnmitchell Posts: 4,258
    Nice cook..Love the last pic..Good to know because country style ribs are often on special in our neck of the woods..Thanks for sharing.
    Greensboro North Carolina
    When in doubt Accelerate....
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